Abstract
Mango has been described as a valuable source of nutrients and enzymes that are beneficial to human health. Drying at different temperatures not only affects the nutritional properties but can also contribute to the degradation of valuable enzymes in dried fruit. The novelty of this paper is to investigate the quality of hot air dried mango in terms of activity retention of the heat-sensitive enzymes (HSE). For this, HSE was first screened in fresh mango flesh of the variety Samar Bahisht (SB) Chaunsa. Later, the combined effect of different drying temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) and air velocities (1.0 ms−1 and 1.4 ms−1) on the activity retention of HSE in dried mango slices of the varieties Sindri, SB Chaunsa, and Tommy Atkins were investigated. The results showed that the drying temperature had a significant impact on the degradation of HSE, while at the same time some influence of the air velocity was also observed. Drying at 40 °C and an air velocity of 1.4 ms−1 retained more HSE compared to those samples dried at higher temperatures. The least retention of HSE was found in samples dried at 80 °C.
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Claims 4
Claim · model-written summary
Drying temperature significantly affected degradation of heat-sensitive enzymes in mango.
- Taxon
- Mango
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- drying temperaturee0
- Outcome
- degradation of HSEe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“the drying temperature had a significant impact on the degradation of HSE”
t0“Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying”
Claim · model-written summary
Air velocity influenced heat-sensitive enzyme degradation.
- Taxon
- MangoMangifera indicat0
- Treatment
- air velocitye0
- Outcome
- influence of the air velocitye0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“some influence of the air velocity was also observed”
t0“Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying”
Claim · model-written summary
Drying at 40 °C and 1.4 ms−1 retained more heat-sensitive enzymes than higher temperatures.
- Taxon
- MangoMangifera indicat0
- Treatment
- Drying at 40 °C and an air velocity of 1.4 ms−1e0
- Outcome
- HSEe0
- Direction
- retained moree0
- Comparator
- those samples dried at higher temperaturese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying at 40 °C and an air velocity of 1.4 ms−1 retained more HSE compared to those samples dried at higher temperatures”
t0“Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying”
Claim · model-written summary
Samples dried at 80 °C had the least enzyme retention.
- Taxon
- MangoMangifera indicat0
- Treatment
- 80 °Ce0
- Outcome
- retention of HSEe0
- Direction
- leaste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The least retention of HSE was found in samples dried at 80 °C”
t0“Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying”
The same questions in other papers
processing · physiology: enzyme activity · Mangifera indica (mango)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.